Baked Boursin Gnocchi
Whip up this easy Baked Boursin Gnocchi with sweet corn, zucchini, and bursting cherry tomatoes! A simple, crowd-pleasing dinner baked in one pan.
Equipment
- 9x13 Pan
- Oven
Ingredients
- 1 zucchini large, or 2 small, diced
- 10 oz cherry tomatoes
- 3 garlic cloves sliced
- 1 lb shelf-stable potato gnocchi
- 2 tablespoons olive oil
- 2 to 3 small ears sweet corn kernels cut off the cob
- 1/2 teaspoon salt
- 1.5 teaspoons Italian seasoning
- 1 round Boursin Garlic & Fine Herbs cheese 5.2 oz
- 1 handful fresh basil chopped
- 1/4 cup Parmesan cheese shredded
Instructions
- Preheat your oven to 375°F.
- In a 9x13 pan, combine the diced zucchini, cherry tomatoes, sliced garlic cloves, uncooked potato gnocchi, and fresh corn kernels.
- Drizzle the olive oil evenly over the mixture, then sprinkle with the salt and Italian seasoning. Toss everything together directly in the pan until the gnocchi and vegetables are thoroughly coated in the seasoned oil.
- Create a small space in the center of the baking dish and place the unwrapped wheel of Boursin cheese right in the middle.
- Bake in the preheated oven for 40 minutes, or until the cherry tomatoes are blistered, jammy, and bursting, and the cheese is fully melted and golden on top.
- Remove the pan from the oven and use a large spoon to stir the melted Boursin into the hot roasted vegetables and tender gnocchi until a smooth, creamy sauce forms.
- Sprinkle the chopped fresh basil and shredded Parmesan over the top.
- Stir one final time to combine and melt the Parmesan, then serve warm directly from the pan.
Nutrition
Calories: 444kcalCarbohydrates: 47gProtein: 11gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 41mgSodium: 1008mgPotassium: 309mgFiber: 4gSugar: 4gVitamin A: 900IUVitamin C: 26mgCalcium: 154mgIron: 5mg
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